Sweet Cutlet Recipe | Kerala Sweet Banana Cutlets Recipe | Ethappamzham Cutlets Recipe with step by step photos and video.

The cutlets are normally savory, right? Today's we have quite a different recipe, the ethappazham cutlet. Ethappazham cutlets are sweet cutlets. This recipe uses Nendran banana as its main ingredient. Let's discuss today, how to make delicious Kerala banana cutlets at home.

What is ethappazham cutlet?

Ethappazham cutlets are a type of deep fried fritters made using long and firm banana, the nedran. Ethappazham or nendram pazham stands for long and firm Kerala banana. You may remember some of our previous posts, using nendran such as pazham pori, kaypola, unnakkaya, pazham nirachathu etc.

Ethappazham cutlets preparation includes three different steps. The boiled and mashed nedran banana is first mixed with coconut, cardamom and sugar. It is further divided into small portions, shaped, coated with bread crumbs and then deep fried.

Kerala Sweet Cutlets - Expert's Tips

Ethappazham cutlets or sweet cutlet is made using ripe nendran banana. But over ripe ones won't be suitable for this recipe. The banana used for this dish should be well ripe and firm.
You can add one or two tablespoons of sugar if the banana is not sweet enough.
The cutlets can be deep fried in oil and also can be shallow fried.

How To Make Kerala Sweet Cutlets With Nendran Banana

Sweet Cutlet Recipe | Kerala Sweet Banana Cutlets Recipe | How To Make Nendrappazham Cutlets At Home

Deep fried sweet banana patties

Preparation time: 15 minutes | Cooking time : 7 minutes | Total time: 22 minutes

Ingredients

2 medium sized ripe nendran banana
1/4 cup freshly grated coconut
1 tbsp sugar
1/4 teaspoon cardamom powder
8 cashews
3 tbsp maida or all purpose flour
1/4 cup water
Oil / ghee for frying

Kerala Sweet Cutlet preparation with step by step photos

Steam cook 2 medium sized firm and ripe nendran banana in a steamer over medium flame till they fully cooked and turn soft. Switch off the flame and keep aside. Let it cool fully.
As soon as the banana cool down, peel off the skin and cut open each so as to remove the inner black seeds and fibers.
Further mash it with a spoon.
Put 1/4 cup freshly grated coconut, 1/4 tsp cardamom powder, and 1 tbsp sugar.
Mix well with your hand.
Divide into small portions. Then take one portion and roll it. Gently flatten it with your hands and place a cashew at the center.
Seal again and shape it into a small coin.
Mean while, take 3 tablespoons all purpose flour in a small bowl.
Pour 1/4 cup water and mix well.
Dip each cutlet in this slurry.
Further coat with the bread crumbs.
Deep fry or shallow fry in hot oil, till crisp and golden brown. This cutlets will not attain a darker shade, remove from oil as soon as the cutlets reach a nice golden color. Remember to flip in between to attain uniform color.
Enjoy.